Greek Pasta Bake

Greek Pasta Bake

Greek Pasta Bake

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Diet
vegetarian icon
Servings3
Calories482
Prep Time20 mins
Cook Time30 mins
Total Time50 mins

Ingredients
 

  • 8 ounces small shaped pasta
  • 2 tablespoons olive oil
  • 1 large clove garlic, minced
  • 1 pinch red pepper chili flakes
  • 14 ounce can fire roasted diced tomatoes with juice
  • ¾ cup jarred roasted red peppers, chopped
  • 3 tablespoons black olives, sliced
  • 1 tablespoon red wine vinegar
  • ½ cup feta cheese, crumbled
  • ½ teaspoon dried oregano
  • 2 tablespoons fresh flat-leaf parsley, roughly chopped
  • ½ teaspoon salt

Instructions
 

  • Heat oven to 375 degrees and set aside am 8 inch by 8 inch baking dish.
  • Bring 3-quarts of unsalted water to a boil. Add small pasta and cook 7 minutes or until pasta is a bit chewy. Drain and set aside to cool.
    8 ounces small shaped pasta
  • In a small sauté pan, heat oil over medium heat. Add garlic and chili pepper flakes and cook 30 seconds to 1 minute. Garlic should not be browned but just fragrant. Remove from heat and allow to cool.
    2 tablespoons olive oil
    1 large clove garlic
    1 pinch red pepper chili flakes
  • Using a rubber spatula, add garlic chili oil to pasta and toss to coat pasta. Fold in all other ingredients until mixed in. Cover with foil and place in oven 30 minutes. Enjoy!
    14 ounce can fire roasted diced tomatoes with juice
    3/4 cup jarred roasted red peppers
    3 tablespoons black olives
    1 tablespoon red wine vinegar
    1/2 cup feta cheese
    1/2 teaspoon dried oregano
    2 tablespoons fresh flat-leaf parsley
    1/2 teaspoon salt

MY NOTES

NUTRITION

Serving: 1g | Calories: 482kcal | Carbohydrates: 66g | Protein: 15g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 22mg | Sodium: 1481mg | Potassium: 264mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1088IU | Vitamin C: 23mg | Calcium: 209mg | Iron: 3mg
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